Chicken Stir-Fry with Noodles
This chicken stir-fry with noodles is super delicious and full of veggies. Its quick and easy to make, plus its a great way to use up any vegetables lying around the kitchen.
Servings: 2 People
Chicken Marinade (30+ minutes)
- 1 Skinless chicken breast finely sliced
- 15 ml Light soya sauce
- 5 ml Dark soya sauce
- 40 ml Light soya sauce
- 20 ml Dark soya sauce
- 20 ml Rice wine vinegar
- 20 ml Mirin
- 200 g Noodles
- Vegetable oil
- 2 Garlic cloves minced
- 15 g Ginger minced
- 100 g Snap Peas
- 1 Pak choi washed & sliced
- 1 Red onion finely sliced
- 1 Red pepper sliced
- 1 Spring onions sliced
- Chilli finely sliced
- 1 handful Coriander to garnish
- Sesame seeds
Bring a large pot of generously salted water to the boil and cook the noodles until al dente. Drain and place to the side.
Heat a large wok over medium high heat for 1-2 minutes or until completely hot and almost smoking. Add vegetable oil and quickly shake it around the pan. Quickly add the chicken and stir fry for 3-4 minutes, until all the meat is golden.
Add garlic & ginger and saute for 30 seconds. Add the green beans, pan choi, red onion, red pepper, chilli and the white part of the spring onion (saving the green part for the garnish) and stir fry for a further 2-3 minutes (add a tablespoon of water if the wok gets too hot and starts to burn).
Add the stir-fry sauce and stir constantly for 5 seconds. Add the noodles and stir fry until hot.
Serve fresh from the wok with a sprinkle of sesame seeds, spring onion and coriander.
- For best results marinade the chicken overnight in the refrigerator
- Mirin can be swapped with 20ml of sake plus 10g of sugar
- Reduced sodium soya sauce can be used to make this recipe even healthier